Woodland White Sauce Recipes

WHITE SAUCE

White Sauce image

Provided by Food Network

Yield 4 cups

Number Of Ingredients 4

Ingredients

3 tablespoons butter
4 cups milk
1/4 cup flour
Salt and pepper

Steps:

Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.

WOODLAND WHITE SAUCE

Woodland White Sauce image

Creamy Mayonnaise carries the refreshing tartness of the berry of the Juniper Tree and the sweetness from the labors of the Honey Bee, to make this sauce. It will give a new taste to greens and vegetables, exploit alcohol soluble flavors, and add zest to the baked potato. Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories Sauces

Time 5m

Yield 1/2 Cup

Number Of Ingredients 3

Ingredients

1/2 cup prepared mayonnaise
2 tablespoons gin
2 teaspoons honey

Steps:

Mix well.
Store in the refrigerator.

Nutrition Facts : Calories 285, Fat 4.9, SaturatedFat 0.7, Cholesterol 3.8, Sodium 106.7, Carbohydrate 26.4, Fiber 0.1, Sugar 23.7, Protein 0.2

WOODLAND SAUCE WITH MUSHROOMS (SAUCE FORESTIERE)

Woodland Sauce with Mushrooms (Sauce Forestiere) image

Provided by Craig Claiborne

Categories dinner, condiments, sauces and gravies

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2/3 pound fresh mushrooms
2/3 pound wild mushrooms
Salt to taste if desired
2 tablespoons butter
1 1/2 tablespoons puree of shallots and garlic
1 cup creme fraiche, available in specialty shops
1/4 teaspoon curry powder
Freshly ground pepper to taste

Steps:

Rinse mushrooms and pat dry. Trim off ends.
Bring 5 cups of water to boil and add salt to taste. Add mushrooms and let simmer about 1 minute. Drain thoroughly and squeeze to extract excess fluid.
Put mushrooms into container of food processor or blender and blend thoroughly. There should be about 1 cup or slightly more.
Heat butter in saucepan and add puree of shallots and garlic. Cook briefly and add mushroom puree and cook, stirring, about 1 minute. Add creme fraiche and cook, stirring, about 1 minute. Add curry powder, salt and pepper. Cook over very low heat about 10 minutes.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE SAUCE

White Sauce image

Our Test Kitchen's White Sauce enhances many kinds of veggies. In the photo on the opposite page, we topped cooked broccoli florets with the Lemon Chive Sauce variation.

Provided by Taste of Home

Time 20m

Yield 2/3 cup.

Number Of Ingredients 5

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
3/4 cup milk

Steps:

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

WHITE SAUCE

White Sauce image

I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter.

Provided by CJO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 3

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

Steps:

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 2.9 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 33 mg, Sugar 1.4 g

WHITE SAUCE

White Sauce image

This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

BASIC WHITE SAUCE

Basic White Sauce image

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

Steps:

In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE SAUCE

White sauce image

Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps

Provided by Good Food team

Categories Condiment, Dinner

Time 17m

Yield Makes about 500ml

Number Of Ingredients 6

Ingredients

500ml whole milk
1 onion, halved
1 bay leaf
2 cloves
50g butter
50g plain flour

Steps:

Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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